This page contains exemplary answers for all the questions in the workbook for standard 8 of The Care Certificate – Fluids & Nutrition.
The blank workbook for standard 8 can be downloaded from the Skills for Care website (PDF format)
Further information on this standard (including all learning outcomes and assessment criteria) can found here.
Part i) Food safety is essential when storing, handling and preparing food. Fill in the table below to list four of the basic principles of food safety, including hygiene.
Basic principles of food safety:
- Cleaning – clean as you go, disinfect surfaces and equipment with suitable products, wash hands correctly
- Cooking – ensure food is cooked thoroughly and for poultry, pork and minced meat ensure they are not pink in the middle and the juices run clear
- Chilling – follow storage instructions and keep refrigerated food in the fridge for as long as possible, ensure fridge is correct temperature
- Cross contamination – ensure bacteria isn’t spread between foodstuffs via hands, equipment and work surfaces by cleaning between uses or using separate equipment (e.g. knives, chopping boards etc.) for different foodstuffs
Part ii) Thinking about where you work, describe why food safety, including hygiene, is so important when preparing and handling food.
Food safety and hygiene is important because it prevents the spread of pathogens that can cause illness. In addition, it is important that individuals eat and drink according to their own unique dietary requirements and preferences.
It is especially important for the individuals that I work with because they are vulnerable and may not have the capacity to understand about food safety themselves. Also, some individuals I work with are more susceptible to illness and disease and so there is more risk associated with food poisoning.
Part i) Explain the importance of good nutrition and hydration in maintaining health and wellbeing. Make sure you include the the factors in the grey boxes in your answer.
Good nutrition and hydration is essential in maintaining health and wellbeing because the food and drink that we put into our body ensures that our bodily functions function correctly.
Good nutrition involves having the right balance of foodstuffs in our dietary. This is explained pictorially using the Eatwell Plate (now called the Eatwell Guide), which divides a plate up into sections of different types of foods to demonstrate the ideal proportions of fruit/veg (vitamins, minerals and fibre), carbohydrates, protein and dairy.
Part ii) Fill in the answers to the two questions on fluid intake.
What is the recommended daily amount of fluid an individual must consume to support good hydration?
How many 150ml glasses would an individual have to consume to reach the minimum recommended amount?
Part i) Complete the diagram below to list the signs and symptoms of malnutrition.
Signs and symptoms of malnutrition:
- Constant tiredness/fatigue
- Muscle weakness
- Loss or gain of weight
- Poor wound healing
- Increased infections
Part ii) Complete the diagram below to list the signs and symptoms of dehydration.
Signs and symptoms of dehydration:
- Dark-coloured urine
- Kidney stones and increased infections (especially in the urinary tract)
- Poor wound healing
As a healthcare support worker or adult social care worker, you are required to promote good nutrition and hydration, encouraging and supporting individuals to have the correct balance of food and fluids according to their care plan. For each of the examples below, explain how you would promote adequate nutrition and hydration for each individual.
An individual who has had a stroke and whose muscles are weakened
Ensure the individual is getting the correct diet, as advised by their nurse or dietitian and that they have the correct equipment to be able to prepare and consume food or drink as independently as possible. Provide support for those things they are unable to do themselves.
An individual who has dementia and forgets to eat and drink
Use reminders, prompts and alarms. Keep a food/drink diary or use fluid charts. Ensure intake is recorded. Sit with them at mealtimes to provide support and reminders.
An individual who has a visual impairment and needs assistance to maintain their independence when preparing food, eating and drinking
Assist the individual in line with their care plan, helping to maintain their independence. Guide them with your voice or gentle touch. Use specialist equipment such as braille signs. Ensure food, utensils and other items are always kept in the same familiar place.